— Linda Ellis

So do commercial chefs use hand mashers? Um, some of 'em probably do. It's really a matter of, um, uh, well, it's probably a couple of things at least. So, you know, one is gonna be a, a volume consideration. Um, if we have a lot of, um, you know, uh, pureing or mashing to do, we will often, uh, put it into a stand mixer or a mixer of some sort. And, um, just let that do its work while we can then shift our attention over here, you know, to do something else. Okay? Um, uh, you know, or it might, might just be the convenience, the, the speed, you know, of, of using a stand mixer, which can, uh, you know, whip up a batch of, um, um, uh, uh, mashed potatoes, for example, and, oh, you know, a couple of three minutes or so, you know, versus maybe three times that long if you're doing it by hand, maybe, you know, if, if you're after a, a, a comparable smooth texture. Um, but yeah, certainly if it's a smaller volume, I can see that some folks might use these sort of hand tools. Um, um, but, um, uh, you know, in my experience, in a way, it is usually been, uh, electric equipment.